Savory Zucchini Bread II

‘Tis the season for all things zucchini!  I have been ‘gifted’ a couple of huge zucchini from my friends.  (Kidding guys!  I love being gifted things from the garden!!)  But.. it has kept me busy…what to do with all this zucchini???

I found the perfect answer in this Lemon Rosemary Zucchini Bread by Elise Bauer of Simply Recipes. I think the lemon, rosemary combination makes it a bit different than many other quick breads. It is quick to make, stores well, freezes well and tastes delicious! This recipe makes 2 good sized loaves so even better – 2 for the work of 1!!

I chopped my zucchini in the food processor. Do not chop too finely or it will be too watery. I wanted to up the lemon aspect after I made this the first time so I let my zucchini drain in a colander while I measured out the other ingredients.  Then I squeezed it with my bare hands to get some of the zucchini water out. That allowed me to add a bit of lemon juice to the batter.

zucchini-bread-loaves

This bread is wonderfully moist and filling.  I love it for breakfast or a snack.

This time of year is so wonderful as our fresh fruits and vegetables mature. I used fresh rosemary from my garden for this recipe. And… here is a bit of a news flash –   my husband and I are in the process of renovating a farm house in the Azores (Santa Maria Island)! You can grow your own lemons, limes, oranges, avocados, figs etc  there… so hopefully in another year or 2, I will be able to use my own lemons as well as rosemary!

But.. back to Canada – I am thinking pickles (maybe I will try zucchini pickles?), peaches, potatoes, tomatoes…. stay tuned – this is going to be a big month!

 

 

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Savory Zucchini Bread
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Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings
loaves
Ingredients
  • 3 cups flour
  • 2 tsps baking soda
  • 1/2 tsp baking powder
  • 2 Tbsps fresh rosemary finely minced
  • 2 eggs
  • 1/2 cup unsalted butter melted
  • 1/4 cup olive oil
  • 1/2 tsp salt (leave this out if you are using salted butter)
  • 1 1/4 cup sugar
  • 1 Tbsp lemon zest
  • 3 cups zucchini roughly grated in food processor
  • juice of half a lemon optional (see notes above)
Course Snack
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
Servings
loaves
Ingredients
  • 3 cups flour
  • 2 tsps baking soda
  • 1/2 tsp baking powder
  • 2 Tbsps fresh rosemary finely minced
  • 2 eggs
  • 1/2 cup unsalted butter melted
  • 1/4 cup olive oil
  • 1/2 tsp salt (leave this out if you are using salted butter)
  • 1 1/4 cup sugar
  • 1 Tbsp lemon zest
  • 3 cups zucchini roughly grated in food processor
  • juice of half a lemon optional (see notes above)
Savory Zucchini Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350 degrees. Spray two 4 X 9 loaf pans.
  2. Whisk the dry ingredients and the rosemary together in a bowl.
  3. In a large bowl beat the eggs till they are frothy, then beat in the sugar. Beat in the butter and oil, lemon zest, juice and zucchini.
  4. Stir in the dry ingredients a cup or so at a time. Don't over mix - just stir until it is all evenly mixed.
  5. Pour half the batter into each loaf pan and bake. Test with a tooth pick after 45 minutes since ovens can vary but I found I needed 50-55 minutes in my oven.
  6. Let loaves cool 10-15 minutes, then loosed the edges with a knife and turn out onto a rack to finish cooling.
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